Recipe Inspiration

Ingredients...

50g butter

300g onions, chopped

300g leeks, chopped

1 garlic clove, crushed

32g Essential Cuisine Vegetable Stock Mix

2ltrs water

600g diced peeled potatoes

250ml double cream

20g chopped fresh chives

Salt and freshly ground black pepper

Method...

1. Heat the butter in a large pan, add the chopped onions, leeks and garlic, sweat without colour for 10-15 minutes until the onions are tender

2. Spoon in the Essential Cuisine Vegetable Stock Mix and pour in the water

3. Add the potatoes and bring to the boil. Skim any excess from the top and simmer for 30 minutes

4. Puree in a liquidiser and pass through a sieve into a clean pan. Bring back to the boil, add the cream and correct the seasoning

5. If the soup is too thick, add a little water until the desired consistency is achieved

6. Finish with the chopped chives

Chefs Tip

Drizzle some Essential Cuisine Vegetable Mirepoix Glace over your finished soup to add a flavour boost.